Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - PARFAIT

Recipe Name

PARFAIT

 Submitted by jgouker
Recipe Description S07800
Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Servings  
Prep Time (minutes) 270 Cook Time (minutes) 0 Ready In (minutes) 270
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
gallonboiling water
100
portions, amount to make 1/2 cupDesserts, gelatins, dry mix
4
cupsTopping, Ready to whip, non-dairy, Katys
Steps
Sequence Step
11. SELECT TYPE OF JELLO TO BE PREPARED. USE 3 LBS OF GELATIN MIX PER 100 SERVINGS. FOLLOW INSTRUCTIONS ON PACKAGE. ONCE JELLO IS FIRM, CUT INTO 1/2 INCH CUBES
22A. THAW FROZEN WHIPPED TOPPING UNDER REFRIGERATION. SHAKE WELL BEFORE OPENING. 2B. PLACE IN CHILLED MIXER BOWL AND WHIP WITH ROTARTY BEATER ON 2ND SPEED WITH WIRE WHIP UNTIL GLOSS DISAPPEARS. (MAXIMUM VOLUME IS OBTAINED WITHIN 8-12 MINUTES.)
33. LAYER JELLO AND WHIPPED TOPPING IN PARFAIT CUPS. STORE UNDER REFRIGERATION. CCP: KEEP REFRIGERATED BELOW 40 DEGREES F.
44. PARFAITS SHOULD BE SERVED IN REFRIGERATED DESSERT COOLER DURING MEALS. FLAVORS MAY BE ALTERNATED FOR DIFFERENT LAYERING EFFECT - BASED ON DFAC MANAGER''S CHOICE






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com